Italian – classic stuffed tomatoes

Ingredients for 4 servings:

• 5 tomatoes (vine tomatoes)
• 1 ball of mozzarella
• 1 bunch basil, fresh
• 1 onion(s)
• 4 tbsp breadcrumbs
• 1 tbsp balsamic vinegar
• some olive oil, for steaming and serving
• some salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tomatoes stuffed with mozzarella and basil

Preheat oven to 220°C. Remove the stems from the tomatoes and wash the tomatoes. Halve 4 tomatoes. Scoop out the flesh with a spoon or similar, finely chop it with the remaining tomato and set aside. Place the tomato halves on a baking tray lined with baking paper or in a baking dish. Cut the mozzarella into small cubes and set aside 4 tablespoons. Roughly chop the basil and set aside. Finely chop the onion and sauté in 1 tablespoon of olive oil. Add the breadcrumbs and fry until golden brown. Remove the pan from the heat, add the tomato flesh, mozzarella cubes, basil and 1 tablespoon of balsamic vinegar and mix. Season well with salt and pepper and stuff the tomatoes. Arrange the reserved mozzarella cubes on top. Now bake in the top half of the oven for approx. 8 minutes. The dish can be served lukewarm or cold. Drizzle with olive oil and balsamic vinegar, if desired, and garnish with basil leaves. Tip: Cut off the bottoms of the tomatoes to help them stand more easily on the tray or in the dish.